Strawberry White Chocolate Bars (Printable)

Soft bars bursting with juicy strawberries and white chocolate chunks, ideal for spring and summer.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1 cup fresh strawberries, diced
11 - 3/4 cup white chocolate chunks

# Method:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and creamy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture, mixing until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined. Do not overmix.
06 - Gently fold diced strawberries and white chocolate chunks into the dough.
07 - Spread dough evenly into prepared baking pan.
08 - Bake for 22-25 minutes, or until top is golden and a toothpick inserted in center comes out with few moist crumbs.
09 - Cool completely in pan on wire rack before lifting out and cutting into 16 bars.

# Expert Advice:

01 -
  • These bars come together in under an hour and don't require any fancy piping or decorating skills.
  • The soft, cake-like texture means they hold together beautifully for picnics, potlucks, or just sneaking one at midnight.
  • Fresh strawberries and white chocolate create this unexpected sweetness that feels special enough for guests but easy enough for a Tuesday.
02 -
  • Fresh strawberries release moisture as they sit, so if you prep them more than an hour ahead, they'll weep into your dough and make everything soggy—prep them right before folding.
  • The difference between underbaking and overbaking these is literally one or two minutes, so set a timer and check at the lower end first because you can always bake longer if needed.
03 -
  • Don't skip the parchment paper overhang—it's the difference between lifting your entire batch out cleanly and breaking bars in half as you're trying to remove them.
  • The secret to these staying soft and not drying out is storing them with a slice of bread in the container, which sounds weird but actually works because the bars pull moisture from the bread.
Return